Every year about this time I start to see beautiful photos of rustic galettes pop up across the digital food world. Their simple, unassuming yet elegant form is the perfect way to highlight the natural flavors of fresh summer fruit. You don’t have to doll up a galette, just let the glory of fresh fruit do all the work. But want to know a little secret? You can make amazing galettes any time of year using frozen fruit, like this Blueberry Cream Cheese Galette!
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What is a Galette?
A galette is a flat, free-form (no pan) pie or tart that can be made sweet or savory. They’re quite rustic, have very simplistic fillings, and don’t require any fancy bakeware, which makes them perfect for beginners.
Sweeten to Taste
My Lemon Blueberry Cream Cheese Galette is not super sweet. I tend to like fattier flavors over sweet when it comes to dessert, so I went light on the sugar. If you prefer a lot of sweetness, you can double the sugar in the dough and the cream cheese mixture.
Lemon Blueberry Cream Cheese Galette
Servings 6Ingredients
GALETTE CRUST*
- 1.5 cups flour (plus some for dusting) ($0.09)
- 1 tsp sugar ($0.02)
- Pinch salt ($0.01)
- 8 Tbsp cold butter ($1.07)
- 3 Tbsp ice water ($0.00)
LEMON BLUEBERRY FILLING
- 1/2 lb. blueberries (frozen or fresh) ($1.80)
- 1 Tbsp sugar ($0.02)
- 1 tsp cornstarch ($0.02)
- 1 fresh lemon ($0.75)
CREAM CHEESE FILLING
- 4 oz cream cheese, room temperature ($0.75)
- 2 tsp sugar ($0.04)
- 1 large egg, separated ($0.26)
Instructions
- To prepare the galette crust, combine the flour, sugar, and salt in a large bowl. Cut the cold butter into chunks and add it to the flour and salt. Use a pastry cutter or your hands to work the butter into the flour until the flour looks like damp sand with some pea-sized pieces of butter.
- Begin adding ice water, one tablespoon at a time, until a dough forms and no dry flour remains on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in plastic, and refrigerate for one hour or until solid.
- While the dough is refrigerating, combine the blueberries, sugar, cornstarch, 1/2 tsp of zest and 1 Tbsp of juice from the lemon. Stir them together well and set the mixture aside.
- In a separate bowl, combine the room temperature cream cheese, sugar, egg yolk, and 1 tsp juice from the lemon until it forms a smooth mixture. Save the egg white to brush over the crust just before baking.
- Preheat the oven to 400ºF. Lightly flour a clean work surface. Take the dough out of the refrigerator and roll it into a 14-16 inch circle. The dough may seem a little stiff at first, but it will become more pliable as it warms. Make sure to keep your work surface dusted with flour as you roll to keep the dough from sticking.
- Line a large baking sheet with parchment. Transfer the rolled dough onto the parchment (you can either roll or fold the dough to transfer without ripping). Spread the cream cheese mixture over the center of the circle, leaving about 2-inches of bare dough around the outside edge. I like to leave a higher “lip” on the outer edge of the cream cheese to help hold in the berries and their juice.
- Stir the blueberries one last time and pour them over the cream cheese, including all of the juice from the bowl. Begin folding up the sides of the dough over the cream cheese and berries, leaving the center open.
- Whisk the reserved egg white with a fork, using a drop or two of water to make it more fluid, if needed. Brush the egg white over the surface of the galette dough.
- Bake the galette for 30 minutes, or until the crust is golden brown. Let the galette sit for 10 minutes before slicing into six pieces and serving.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love blueberries? Try these other blueberry dishes: Lemon Blueberry Scones, Blueberry Buttermilk Coffee Cake, Blueberry Banana Baked Oatmeal, No Sugar Added Blueberry Almond Overnight Oats.
How to Make a Lemon Blueberry Galette – Step by Step Photos
Start by making the crust for the galette because it needs to refrigerate for about an hour. This is really just a basic pie dough recipe and you can feel free to use your favorite pie dough recipe. To begin, stir together 1.5 cups flour with 1 tsp sugar and a pinch of salt. Then add 8 Tbsp very cold butter, cut into small chunks (these are 1/2 Tbsp chunks).
Use a pastry cutter (affiliate link) or your hands to work the butter into the flour until it kind of looks like damp sand with some larger pea-sized pieces of butter. Those larger pieces of butter are what will create a nice delicate, flakey texture in the baked crust.
Begin adding ice water to the mixture, one tablespoon at a time, until it comes together and forms a dough with no dry flour left on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in plastic, and refrigerate for one hour or until it is solid. Gotta keep that butter cold!
While the dough is refrigerating, combine 1/2 lb. blueberries (frozen or fresh), with 1 Tbsp sugar, 1 tsp cornstarch, about 1/2 tsp fresh lemon zest, and 1 Tbsp of fresh lemon juice (you’ll use more of the lemon juice in the cream cheese mixture). Stir those ingredients together and set them aside.
To make the cream cheese filling, combine 4 oz. room temperature cream cheese, one large egg yolk (save the whites to brush on the galette before baking), 2 tsp sugar, and 1 tsp of the fresh lemon juice.
Mix those together until smooth.
When the galette dough is fully chilled, it’s time to assemble. Preheat the oven to 400ºF. Lightly flour a clean work surface and roll the dough out to a 14-16 inch circle. Make sure to dust the work surface as you go to keep it from sticking. It will become more pliable as it’s rolled out. If it begins to crack around the edges, just use your fingers to pinch it back together. Place the rolled out dough on a parchment lined baking sheet. Spread the cream cheese mixture over the center, leaving about 2 inches of dough bare around the outside. I like to leave a higher “lip” of the cream cheese mixture around the outside to help hold in the berries and their juices.
Stir the blueberry mixture again and then pour it on top of the cream cheese. Make sure to add all the juices. They will run slightly, but that’s okay.
Begin to fold in the bare dough toward the center, leaving the middle open and uncovered.
Lighly whisk the reserved egg white, using a drop or two of water to help make it fluid if needed. Brush the egg whites over the surface of the dough.
Bake the galette for about 30 minutes, or until the crust is golden brown. The total cooking time will depend on how thinly the crust was rolled out, so just keep an eye on it. Let the galette sit for about 10 minutes before slicing and serving. You can garnish with any leftover lemon zest.
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This s**t is gangsta!
Amazing recipe!
So to make this with apple do you think it’s necessary to ‘pre-cook’ the apple at all? Planning on peeling some red delish with some nice thin slices- just a bit worried if they’d cook awkardly.
Oh those sound great! No need to pre cook if you slice thin enough.
Could you prep the ingredients then leave it in the fridge, then pop it in the oven so it comes out fresh?
I wouldn’t assemble it as the pastry could get soggy. But you could prep them individually yes.
Hi Beth! I love your recipes! I want to try this but I have very little confidence in my pastry dough abilities. Would store-bought dough work in a time crunch?
Yes it totally will! I’ve used store bought pastry a few times to just save on time.
Every time I make this recipe I forget to use my own homemade pie crust recipe. I don’t know what it is, but your pie crust is extremely dry and bland??? I follow the crust recipe exactly, but do use my food processor to make. I think I’ve made this recipe 3X and although I do love the blueberry/lemon/cream cheese mixture, and I’m not a fan of over the top sweet desserts, this recipe does seem like it could use more sugar. I’m sorry, I think I have to do some adjusting to this recipe!
Hmm, it’s hard to say why yours might be turning out so dry, but moisture levels in flour can vary, so you may just need to add an extra Tablespoon of water. Taste buds differ too, so this one might just not be a good match for yours. :)
I use the Smitten Kitchen trick and add a little sour cream or plain greek yogurt to the pie crust. It gives it a little extra moisture/tenderness.
If I were to use a flavored cream cheese would I just leave the sugar out of the cream cheese filling? I have strawberry cream cheese I was thinking of using.
Yes I’d omit the sugar since the flavored cream cheese already has sugar in it. Sounds like a delicious swap!
This is a delicious recipe. I like to make it for a special dinner, it looks beautiful when brought to the table to have with strong coffee.
So delicious! I must admit though, I had a mini freak out when having to roll the dough out then transfer it. It tore in a few places, but was easily mended without too many tears lol. All in all, it came out amazing and I will definitely be making it again. The tartness of it is just delightful!
Wow! Yumm! Probably the best of your recipes I’ve tried so far. It looked super fancy and tasted a bit more on the tart side rather than sweet. Even hubs liked it and he doesn’t usually go for this sort of thing. I think if I were to make it again, with the intention of eating it for breakfast, I could make the different elements the night before and assemble in the morning and bake.
Hello, Beth. My dough broke apart easily but it “looked” just like yours when I placed it in the fridge. My only variation of the recipe was using turbinado cane sugar. Wondering if you think the issue was due to the sugar or possibly I needed more water? I still baked it despite losing that clean fold, and it was still delicious. I’d like to try to make it again.
I think it’s possibly a combination of those two things. Turbinado tends to be more coarse than white sugar, so it can change the texture of the dough, but you may also have needed an extra tablespoon of water. It’s hard to say without being there to work with the dough, but those are my best guesses. :)
Beth I’m you’re biggest fan and telling everyone about your website. As a college student who doesn’t want to sacrifice flavor and fun for a budget this website has become a go to for me. I just wanted to thank you because this recipe especially really combines things I love and brings me back to childhood! (Ps I personally do a lemon curd base instead of cream cheese cause it makes it even more lemony and lowers the dairy intake!)
Thank you, Ellery!! That lemon curd version sounds AMAZING, too. I love lemon curd, probably more than I should. ;)
Oh. My. Gosh. The Blueberry Lemon Cream Cheese Galette is on point!!! I had another pie crust from a previous recipe and decided to make something sweet for dessert. I used frozen blueberries and grew impatient for the cream cheese to go to room temperature, so it was sort of lumpy (my fault). I didn’t have parchment paper available, but used aluminum foil. I was heavy handed with the baking spray to prevent the galette from sticking. The galette didn’t stand a chance. Next time, I’m going to experiment using different fruit, such as raspberries or strawberries. Thank you so much for this amazing recipe, Beth!!! :-)
Just made this and it was great! I used “wild” blueberries which are smaller than the ones pictured (I’d recommend normal ones, these were a bit messier) and I probably should’ve done 35 minutes since my dough was still a little dough-y at the end. However, no complaints from the boyfriend and his roommates so I’ll call it a win :)
On the list of ingredientx fior the crust it says 3T ice cold water. I had to use more. Then in your detailed instructions it says 8T ice cold water Wuite a dufferencd. Now I’m concerned that I didn’t add enough water I haven’t rolled the dough out yet but I am anticipating having priblems because of the error on your recipe. This should be corrected.
No, the instructions under the photos say 8 Tbsp of cold butter, not water.
Love your site. Do you think this would work with good greek yogurt instead of cream cheese? Thanks!
Hmm, maybe! I’m not sure how greek yogurt holds up to baking.